not a great photo but wonderful soup!!

Adapted from Mollie Katzen’s New Moosewood Cookbook

1 medium-large potato , peeled and diced (about 2 to 3 cups diced)
1 large cauliflower, cut or broken into florets
1 medium carrot, peeled and chopped
3 medium cloves of garlic, peeled
1 1/2 cups chopped onion–used less
1 1/2 tsp. salt–used less
4 cups water
2 cups grated cheese (plus extra for garnishing each serving)–used less
3/4 cup milk (lowfat OK)
1 tsp. dill (or thyme)
black pepper, to taste

1. Place olive oil in dutch oven add onions and carrots sauté for a few minutes, add garlic and cook for a min or two.  Add potatoes and cauliflower, salt, pepper and dill cook for about 5 minutes.

2.  Add water to the veggies,  bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor or immersion blender .

3.  Add grated cheese and milk then heat gently,  served topped with a little extra cheese.